Wood-Grilled Leg of Suckling Goat

Yield: A feast!

Summer grilling at its best. Reminiscent of meals prepared by Argentinian gauchos, this dish is worthy of the finest asado.

Ingredients:

  • 2 legs of a 16-18 pound suckling goat (NOTE: We purchased a whole suckling goat from Anshu of Exotic Meats, the finest purveyor state-side of wild & exotic meats.)

Marinade:

Accompaniments:

Roasted Gold Yukon Potatoes:

  • Rinse and peel 6-8 large Gold Yukon potatoes. Cut them into thick slices.
  • Place the potatoes in a roasting dish. Coat them with extra virgin olive oil and flaky sea salt. (We recommend the delicious flaky sea salt from the Isle of Cyprus.)
  • Roast at 450°F for 30-45 minutes until done.
  • Your creamy roasted potatoes are ready to serve alongside the goat. Toss them with fresh parsley and sprinkle with smoked Spanish paprika just before plating.

Olive~Lemon Sauce:

  • Pit and slice about ¼ cup of brined green olives.
  • Mix together equal amounts of extra virgin olive oil and lemon juice, approximately 2 tablespoons each.
  • Stir in the sliced olives, taste for salt and add a pinch or two of sea salt, if needed.
  • Serve the sauce alongside the grilled meat.

Preparation:

Sprinkle the legs of goat with sea salt. Combine your marinade ingredients, then pour the mixture onto the goat legs, massaging the marinade into the meat. Marinate for two days to achieve full flavor.

When the day arrives for this grilled feastSELRES_89c70234-6dea-4320-9bf1-bd282ad50f99SELRES_8e615ca0-600f-4814-b78b-5d9921a603f9SELRES_bf7e0991-204d-45c0-8996-5c316e0d21a7SELRES_6587d9b9-202f-47b4-8c05-41a10c8e790eSELRES_c86e32da-342e-4f33-9ac5-e179b23d1908, preheat the oveSELRES_c86e32da-342e-4f33-9ac5-e179b23d1908SELRES_6587d9b9-202f-47b4-8c05-41a10c8e790eSELRES_bf7e0991-204d-45c0-8996-5c316e0d21a7SELRES_8e615ca0-600f-4814-b78b-5d9921a603f9SELRES_89c70234-6dea-4320-9bf1-bd282ad50f99n to 500°F. Place the goat legs into a large roasting pan and pour in spring water to almost cover the meat. Cover and place in the oven to braise. Reduce the oven’s temperature to 400°F after ten minutes, then continue to braise for a total of two hours, or until tender. Turn the goat legs over in the braising liquid after one hour.

Once the goat legs are tender, but still holding together well, grill over a prepared wood fire (olive wood is a great choice, but not necessary) for about one hour or until toasty and smoky. Serve with roasted potatoes and a garnish of fresh rosemary.

A hearty red wine suits this meal to perfection.

_DSC6351 (2) Goat legs, seasoned and ready to braise
Goat legs prepared to braise
_DSC6355 (2) Goat legs grilling over wood fire
Goat legs over a wood fire
_DSC6361 (2) Grilled Goat Leg on platter with Paprika Parsley Potatoes
Grilled suckling goat legs served on a platter with roasted potatoes
_DSC6363 (2) Wood grilled leg of goat, plated
Grilled goat leg, served with roasted potatoes and an olive~lemon sauce, accompanied by a hearty red wine

 

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